225g mince lamb 2 Garlic cloves 1 onion chopped ½ Onion quarter, then take it out layers 1 red chilli {optional) 15g gram masala 30g fresh mint chopped 10ml lemon juice 30ml oil 4 tomatoes quartered
FOR THE TZATZIKI SAUCE
150ml yogurt 1/3 cucumber Some chopped mint
Method For the lamb koftas skewers
If you are using wooden skewers, please soak them in water
In a bowl, mix the mince lamb with the chopped onion, garlic, chilli, gram masala, lemon juice, and the mint and combine well
After you combine the koftas mix, dip the fingers in the oil, rub the palm of our hand with oil, and start rolling the koftas into shaped small ball
After you roll all the mince, turn the grill on, then start doing the skewers, first meat, then onion, then tomato, keep the same pattern until you have nice skewers
When ready, grill them for 10 to 12 minutes
In the meantime, we can start the tzatziki by chopping the cucumber into small cubes and adding that to the yoghurt, then adding the mint and mixing well
When the koftas are ready, you can serve with the tzatziki sauce and tabbouleh and enjoy!!!!!!!
A truly indulgent, perfectly balanced meal that brings together rich comfort and bright freshness. The star is a prime cut of rib eye steak—well-marbled with soft, melting fat that crisps beautifully when seared, delivering deep, buttery, beefy flavour with every tender bite. Cooked to your liking, it has a lovely golden, caramelised crust and juicy, succulent meat at its centre.
It is served alongside traditional dauphinoise potatoes: thinly sliced potatoes layered slowly with rich double cream, garlic, and a hint of nutmeg, then baked until soft and meltingly tender in the middle, with a golden, lightly crisped top that is impossibly creamy and full of warm, aromatic flavour.
To complete the dish, a light fresh salad cuts through the richness perfectly: crisp mixed leaves, sweet cherry tomatoes, refreshing cucumber and sharp red onion, tossed in a simple light vinaigrette that adds a bright, zesty finish to every mouthful.
Ingredients for the dauphinoise
peeled potatoes
400ml double cream
400ml milk
4 garlic cloves
rosemary thyme bayleaves
salt and pepper
Ingriedients for the ribeye steak
4 ribeye steaks approximately 250g each
40g of butter salt
Ingriedients for the salad
rocket or lettuce
tomatoes
cucumber
carrots
olive oil
Method for the Dauphinoise
1) Turn the oven on to 180c to 190c
2) in a pot put the cream, milk, bayleaves, rosemary and thyme and bring gently to the boil so we can infuse the cream and milk
3) slice the potatoes (not to Thick) and start layering the potaoes into baking dish season nicely every level
4) as soon as the milk and cream had infused pass them trough a strainer then pour in the cream and double cream and cover all the potatoes
5) bake in the oven for an hour
6) take out put on top grease prrof paper put sometghing that is quite flat on top and add some weight to that, refregirate over night preferably (if not overnight give the a couple of hours)
7) take out turn upsight down on a chopping board cut it into to desired portions and eighter heat it back again in the oven or store it back in the fridge for when you ready to use
Method For the Ribeye steak
1) heat frying pan and add some salt
2) fry in the steaks for about 2 minutes ( do not touch) then flip over and fry for another 2 minutes adding the butter rosemary thyme and baste with the butter
3) take out rest for 5 minutes and serve
Method for the salad
cut all the salad small cubes and mix together with the olive oil
The lemon sponge cake recipe includes 225g each of self-raising flour, unsalted butter, and sugar, along with four eggs, 10ml of milk, two lemon zests, and 10ml of baking powder. After preheating the oven to 190-200°C, sift the flour and baking powder, mix all ingredients, bake in a lined loaf tin for about 50 minutes, then enjoy.
1) Turn the oven on mark no 7, which is equivalent to 190c to 200c 374f to 392f 2) sift the flour and baking powder 3) Add the remaining ingredients and give a good whisk together. Make sure you scrape the sides 4) Line a loaf tin with parchment baking paper or a cake tin, then drop the mixture inside 5) Bake in the oven for about 50 minutes, then take it out and let the cake rest on gridle and ENJOY!!!!!!!!
This meatloaf recipe serves 5 to 6 and requires 850g mince beef, onions, garlic, breadcrumbs, mustard, eggs, salt, pepper, and olive oil. Begin by boiling eggs, then mix chopped onions and garlic with the beef, breadcrumbs, and two eggs. Shape the mixture in a loaf tin, placing the boiled eggs in the center, then bake at 190°C for one hour. Slice and serve to enjoy.
Meatloaf Recipe
Ingredients serves 5 – 6 for the meatloaf
850g mince beef
2 small onions
4 Cloves of garlic
150g breadcrumbs
1 teaspoon French mustard
5 eggs
Salt and pepper
2 ml olive oil
Method For the Meatloaf recipe
1) Prepare the eggs first by putting the eggs in water bring them to the boil and boil for 5minutes
2) Chop the onions and garlic and add them to the mince beef
3) add the breadcrumbs and the mustard with 2 eggs as well and mix well
4) now turn the oven on mark no 7 that is 190c
5) cut some greaseproof paper or brush a loaf tin with some oil then start packing the meat in the loaf tin until half way then peel the eggs place the eggs in the middle and then cover the eggs with the rest of the meat
6) now bake that in the oven for about an hour then take out slice it and serve ENJOY!!!!!!!!
This recipe for Pianonos with spicy mince beef serves four and combines large plantains with a flavorful beef mixture. Key ingredients include paprika, turmeric, onion, garlic, minced beef, ham, vegetables, olives, capers, and eggs. Preparation involves cooking the beef with spices and vegetables, frying plantains, and assembling the mixture in a muffin tin. After baking, the dish can be served warm, providing a delicious and hearty meal.
Pianonos with spicy mince beef
Ingredients for the Serves 4
3 large plantains
6.5g paprika
6.5 turmeric (this is if you do not find to buy annatto)
1 onion
4 garlic gloves
400g mince beef
1 green pepper
1 red chili
2 tomatoes
100g ham
125ml water of beef stock
6 chopped black olives
25g capers
3 eggs beaten
Oil
Method for pianonos with spicy mince beef
1) chop the onion, garlic, green pepper and the chili
2) heat a pot add oil add the turmeric and paprika cook for a couple of seconds then add the mince beef and cook for 4 to 5 minutes
3) in the mean time prepare the tomatoes by remove the seeds and cut into small squares also cut the ham too
4) now add the onion, garlic green pepper and chili to the beef and cook for further 4 minutes
5) now grease a muffin tin then peel the plantain and fry the plantain until golden brown on both sides then cut them lengthwise
6) beat in the eggs, then in the pot of the mince beef add the water or beef stock cook until it come to paste consistency then add the olives and capers and turn it off
7) turn the oven then line the outside tin with the plantains pour in some eggs in the bottom then fill up with the beef and cook for 5 to 10 minutes
This post provides a recipe for baked rice serving four, featuring ingredients like rice, eggs, onion, garlic, various meats, and tomatoes. The method includes frying the base ingredients, simmering the sauce, and baking everything together for a total of 60 minutes. The dish is ready to serve and enjoy.
Ingredients for the baked rice Serves 4
360g rice
4 eggs
720ml water
1 onion
4 garlic gloves
20g tomato paste
1 rasher of bacon
170g pork mince
170g beef mince
400ml peeled tomatoes
45ml parmesan cheese grated
Salt and pepper
Method for baked Rice
1) Chop the onion, garlic, and bacon, then fry them for about 1 to 2 minutes
2) Add the tomato puree and cook for a further 1 minute, then add the mincemeat and cook for further 2 minutes
3) Add the peeled tomatoes bring to the boil, then simmer for 40 to 45 minutes
4) Turn the oven on, on mark between 6 and 7, which is equivalent to 165 to 175
5) After the sauce is done, pour the sauce into buttered baking dish, add the washed rice, the cheese, the beating egg, the water, and good seasoning and mix it through
6)Bake in the oven for 30 minutes, take out, give another mix, then continue to bake for another
This recipe outlines a method for baked macaroni that serves five. Key ingredients include macaroni, minced beef, boiled eggs, beef stock, onions, garlic, tomato paste, and cheese. The preparation involves frying meat and seasoning, cooking pasta, and combining everything before baking for a delicious meal. Enjoy after grilling for extra flavor.
Ingredients Serves 5 portions
800g macaroni
4 boiled eggs
1200ml beef stock
2 onions
5 garlic gloves
70g tomato paste
100g grated cheese
400g mince beef
6 eggs
1 bay leafs
Thyme
rosemary
Method for baked macaroni
1) Chop the onion and garlic 2) Fry the mince beef, add the bayleafs, thyme, and rosemary, then add the onion and garlic to the mince beef 3) Add the tomato puree and cook for 4 to 5 minutes, then add the beef stock bring to the boil and simmer 4) in the meantime, cook the pasta in salted water according to the instruction of the packet (always use 2 to 3 minutes less time from the packet cooking instruction) 5) cook the eggs peeled them to chop them 6) then mix in the mincemeat, the cheese, and the eggs with the pasta, and the raw eggs seasoning and mix well 7) butter a baking dish then pour in the mixed macaroni and bake in the oven for 4 minutes at 190 8) take out and serve but if you like before you serve put under the grill for 2 minutes then serve and enjoy!!!!
This recipe serves four and involves cooking an 800g leg of lamb in a vodka sauce. Start by boiling water with lamb cubes, then simmer the lamb for 40 minutes. Soak 12 stoned prunes in hot water. Chop onion, garlic, and celery, sauté them in butter with passata and seasoning. Incorporate stock into the sauce, adding the lamb, prunes, and 100g risotto rice, then simmer for another 20 minutes before serving with buttered toast.
Ingredients Serves 4 portions
800g leg of lamb
1 litre water
2 lamb cubes stock
12 prunes stoned
100g butter
45ml passata
1 onion
2 garlic cloves
2 stick of celery
50ml vodka
1 bay leaf
Pinch of paprika
Salt
100g of risotto rice
Method for the leg of lamb in vodka sauce
bring the water with the lamb cubes to the boil then add the leg of lamb cubes bring to the boil and simmer for 40 minutes
soak the prunes in hot water for about 30 minutes (skip this stage if you find prunes with no stone)
chop the onion garlic and celery then heat a deep-frying pan and add the butter then add
the passata and the onion, garlic and celery with the bay leaf and cook this for about minutes
then add the vodka and season with paprika and salt and turn the sauce off until the lamb is simmered
when the lamb is ready separate the lamb from the stock then turn the sauce back on and start adding the stock 2 ladles at a time to the sauce, then add the lamb, prunes the rice and simmer gently for 20 minutes
when ready turn off and serve with some buttered toast and ENJOY!!!!
Light and fluffy Vegetable Frittata Recipe packed with healthy, fresh vegetables and herbs topped with a nice tangy tomato salad. It is a versatile dish can be served for breakfast, snack lunch or a simple dinner.
Ingredients for Vegetable Frittata Recipe
8 whole eggs
1 red onion
1 pepper (any color)
3 medium carrots
4 Cloves of garlic
150g sweet corn
Basil leaves
1 lemon
300g cherry tomatoes
Method for the frittata
1)turn the oven on markbetween 6 and that is 190 to 200celcius
2) line a baking tray with grease proof paper
3) cut the carrots, peppers, onion and the garlic into small cubes and put them into the baking tray then add the sweetcorn mix well add some olive oil and bake in the oven for 30 to 35 minutes
4) in the mean time prepare the eggs by cracking the eggs into a bowl then add some basil and lemon zest, beat them lightly and set aside
5) prepare the salad by cut the cherry tomatoes in half, add lemon juice and the rest of the basil with some olive oil and mix well
6) clean the lettuce and submerse in cold water
7) after 35 minutes take the vegetables out, pour in the eggs and return back in the oven for further 10 to 12 minutes
8) take out and serve with the tomato salad and Enjoy!!!!!!
Ingredients for Delicious Gibanica Recipe Serves 5-6 portions
2x rolls filo pastry
240g feta cheese
240g ricotta cheese
5 whole eggs
60ml olive oil
60g sour cream
120g Greek yogurt
160ml of milk
5g baking powder
5g of salt
Method for Gibanica
1) open the filo pastry and cover with a damp cloth so it does not dry out
2) prepare baking dish and brush with oil
3) crack the eggs, beat them well and add the sour cream and yogurt, mix well
4) add the baking powder and salt and mix well
5) add the ricotta cheese and the feta cheese and mix well
6) now we brush baking tray with oil then we
7) turn the oven on mark number 6 equivalent to 190c to 200c
8) we start laying the filo pastry then we add a bit of oil and the we spoon little of the mixture on top, we will continue with this pattern until we use all the mixture then we close the top with the filo pastry brush the top with olive oil and bake in the oven for about 45 to 50 minutes
